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1
Crumble the sausage into a large skillet and set over medium heat.
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2
Cook, stirring and breaking up any large lumps, till the meat is cooked through and lightly browned, 15 to 20 min.
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3
With a slotted spoon, transfer the sausage to paper towels to drain.
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4
Throw away the fat but don't clean the skillet.
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5
Set the skillet over low heat.
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6
Add in 2 Tbsp.
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7
of the butter and when it foams, stir in the onions.
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8
Cover and cook, stirring once or possibly twice and scraping the pan, for 5 min.
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9
Stir in the apple, thyme, and sage; cook, uncovered, stirring once or possibly twice, for 5 min.
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10
The apple should retain its shape and most of its texture.
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11
Return the sausage to the skillet, stir in the pepper, and mix thoroughly.
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12
Set aside.
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13
Lightly oil a 9 x 5 x 3-inch loaf pan.
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14
In a heavy 4 1/2- to 5-qts pot, gradually whisk the water into the cornmeal.
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15
Whisk in the salt.
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16
Set the pot over medium heat and bring to a boil, stirring once or possibly twice.
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17
Lower the heat, partially cover, and simmer, stirring often, till the cornmeal is very thick, about 40 min.
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18
Stir the sausage mix into the warm cornmeal, combining well.
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19
Transfer the mix while still warm to the loaf pan and smooth the top.
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20
Cold to room temperature, wrap well and chill till hard.
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21
(The scrapple can be prepared up to 3 days ahead.)
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22
Run a sharp knife between the scrapple and the sides of the loaf pan.
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23
Invert the pan onto a cutting board; the scrapple will drop out.
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24
Cut the scrapple into 8 thick slices.
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25
In a large skillet, heat the remaining 6 Tbsp.
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26
butter over medium heat.
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27
On a plate, dredge the scrapple slices with the flour, tapping off the excess.
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28
Fry the scrapple, turning it once, till well browned and crisp, about 4 min per side.
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29
Serve immediately, passing maple syrup at the table.
